Almond Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple transformations that make a salad feel genuinely special — wide, silky strips that catch every drop of dressing and look stunning on a platter. The bright, herby dressing here leans on fresh lemon juice, lemon zest, and a warm undercurrent of turmeric and ginger, so every bite has a little zing and depth. Handfuls of fresh basil and parsley get tossed right in with the ribbons, turning this into something that eats more like a composed herb salad than a standard side. A short rest at room temperature is the quiet secret in this recipe — it lets the carrots soften just enough to go from crisp to tender-silky while soaking up all that garlicky citrus dressing. Optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that plays beautifully against the savory herbs. Everything in this dish is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it as a vibrant starter, a light lunch, or a side that steals the show at any table.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb large carrots (about 4–5 medium), peeled
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
For the dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp toasted coconut flakes (optional)
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Using a vegetable peeler, draw it firmly along the length of each peeled carrot to shave off long, wide ribbons, rotating the carrot a quarter-turn after every few passes. Continue until you reach the thin core, then set the core aside or discard. Place the ribbons in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, turmeric, ginger, and salt until the dressing is uniform and slightly emulsified.
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